Step 1

The best way to cut butternut squash is to start with a large, very sharp knife and a sturdy cutting board. To begin, cut off the top stem and bottom end of your squash and discard.

Step 2

Then cut the squash in half where the small, cylinder shape and round, bulb-shape meet.

Step 3

Use a sharp knife (or a sturdy vegetable peeler) to carefully remove the skin. Alternatively, the skin can stay on because it's edible when roasted! But if adding to a soup (or recipe where it won't be roasted), remove and discard.

Step 4

Remove any seeds with a spoon or ice cream scoop. The seeds can be cleaned, washed, dried, and roasted if desired (similar to this tutorial).

Step 5

Cut the squash into small cubes and it's ready for use in recipes like this Curried Butternut Squash Soup, Saucy Butternut Squash Portobello Tacos, or Butternut Squash Hummus!

Step 6

You can use your squash right away, cover and store leftovers in the refrigerator up to 4-5 days, or freeze it in a well-sealed container up to 1 month.